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Nick Mautone

The original Manhattan, created in 1874 at the Manhattan Club in New York, was made with sweet vermouth and rye, which produces a smooth, mellow, cocktail. Over time, multiple variations of the Manhattan have developed, with tweaks to both the whiskey and the vermouth, so that today you can have a classic sweet Manhattan, made with only sweet vermouth; a dry Manhattan, made with only dry vermouth; or a perfect Manhattan, made with equal amounts of both. And as bourbon has become increasingly popular over the last few decades, it has found its way into the Manhattan in the place of the rye whiskey, giving a richer cocktail more bite and a hint of smokiness. Make yours according to your taste — sweet, dry, or perfect — and with either bourbon or rye. No matter what style you prefer, don't be afraid to use the bitters, as they make the drink fuller and more flavorful.

This is a simple version of Caffé Shakerata, an Italian specialty, to make at home. The formula lends itself to endless variations: Try replacing the simple syrup with vanilla syrup or mint syrup or your favorite cordial, such as sambuca, Frangelico, or Godiva.